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Subject: Food and Nutrition × Author: Bora, Papori × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.)
    (2022) Bora, Papori; Das, Pranati
    The present study entitled “Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.)” was undertaken to assess the nutritional properties and phytochemical constituents of different parts of jackfruit at three stages of maturity such as tender, mature unripe and mature ripe stages. Initially considering differences in varieties, six indigenous jackfruit tree were selected from five areas of Jorhat district of Assam. To further select few varieties for chemical analysis and product development, out of six initial varieties, results of the physical parameters were taken as the basis. Percentage of recovery of edible matter such as tender jackfruit as a whole, different parts of mature unripe and mature ripe fruits were considered and three best varieties were selected and coded as J-1, J-2 and J-3, respectively. In proximate analysis of the jackfruit parts, the variety, fruit parts and their interactions have statistically significant effect (p≤0.01). All the jackfruit parts were nutritional superior in terms of protein, crude fibre, total mineral, carbohydrate and energy. Protein content was highest in the seed (10.24 g/100g in unripe and 9.85 g/100g in ripe jackfruit), whereas crude fibre content was highest in rags (11.06 g/100g in unripe and 4.62 g/100g in ripe), rind (16.28 g/100g) and core (17.23 g/100g in unripe and 16.04 g/100g in ripe). Ripe (342.1 kcal/100g) and unripe (334.75 kcal/100g) seed as well as ripe bulb (330.43 kcal/100g) contained highest energy among all the fruit parts. It was observed that the total dietary fibre content primarily concentrated on the rind, core, rag and bulb parts. A considerable amount was also found in tender jackfruit, but the seed had significantly lowest amount of dietary fibre than all other parts. Ripe fruit parts especially bulb (74.96 g/100g), seed (73.26 g/100g) and rags (73.20 g/100g) contained significantly (p≤0.01) highest carbohydrate as compared to unripe bulb (72.36 g/100g), seed (71.17 g/100g) and tender jackfruit (67.02 g/100g), whereas unripe rags and rind as well as core in both the maturity stages showed significantly lower carbohydrate content. It is evident from the study that all parts of jackfruit were good sources of phosphorus. The mean potassium level of jackfruit parts was lowest (1271.15 mg/100g) in bulb of the ripe jackfruit and highest (2874.45 mg/100g) in rags from unripe jackfruit. In all three varieties the trend of lowest calcium in tender jackfruit (143.28 mg/100g) to highest in rags of the unripe jackfruit (645.14 mg/100g) was similar. Mean magnesium content of different jackfruit parts from three varieties showed that highest (194.04 mg/100g) amount was recorded in seed of the unripe jackfruit and lowest (109.41 mg/100g) in tender jackfruit. Upon ripening trend of decreasing magnesium content of underutilized parts-seed, rags and core were observed in all three varieties. It has been noticed that jackfruit seed both in ripe (19.03 mg/100g) and unripe (17.82 mg/100g) stage showed significantly higher iron content followed by unripe bulb (16.71 mg/100g), tender (16.56 mg/100g) and ripe bulb (15.52 mg/100g), whereas other parts were found with significantly lower iron contents. The highest mean zinc content found in unripe core (19.14 mg/100g) and lowest in ripe bulb (6.13 mg/100g), differ statistically (p≤0.01). The vitamin C content was not detected in some parts of the fruit specially in bio-waste such as the rags, rind and core. The mean vitamin C content of the jackfruit parts decreased significantly (p≤0.01) as the maturity progressed. The lowest (15.91 mg/100g) mean vitamin C content was found in bulb of the ripe jackfruit and highest (20.92 mg/100g) mean vitamin C was in bulb of the unripe jackfruit among all. The β–carotene content was not detected for seeds of both ripe and unripe jackfruit and in tender jackfruit, however statistically significant (p≤0.01) difference were seen in the β–carotene content of other parts at three stages of maturity. The significantly lowest (20.42 μg/100g) mean β–carotene content was found in core of the unripe jackfruit and highest (416.57 μg/100g) mean β–carotene was found in bulb of the ripe jackfruit. It was observed that the total phenolics in jackfruit decreases with maturation from tender, unripe and ripe stages. The lowest (13.61 mg GAE/g) total phenol content was found in bulb of the ripe jackfruit and highest (55.79 mg GAE/g) in tender jackfruit. Compared to bulb, the underutilized parts showed higher total phenol content. Mean total flavonoid content of the fruit parts also statistically different (p≤0.01) from each other. Lowest (8.22 mg RE/g) mean total flavonoid content was found in bulb of the ripe jackfruit and highest (43.49 mg RE/g) in tender jackfruit. It was noted that the total flavonoid content decreased significantly with the maturity of the jackfruit. In the tender stage, the seeds and the flesh are inseparable. Therefore, the total phenolics and flavonoid content of immature stages has a higher value. Similarly, the mean total antioxidant capacity of different jackfruit parts at three maturity stages, differ significantly (p≤0.01). Bulb of the unripe jackfruit possessed lowest (476.99 mg TE/100 g) mean total antioxidant capacity, whereas tender jackfruit showed the highest (2024.29 mg TE/100 g) antioxidant potentiality among all the parts. Further, it was observed that the tender jackfruit and all underutilized parts in both ripe and unripe stages showed higher antioxidant potentiality than the fruit (bulb) part. The higher antioxidant potentiality exhibited by different jackfruit parts may be due to the presence of phenolics, flavonoids, β–carotene, vitamin C and soluble polysaccharide in different parts with varying concentrations at different developmental stages of fruit. As the fruit is perisible and maximum post-harvest losses take place at fully ripen stage, an attempt was made to develop a value added product from jackfruit at this stage. Osmotically dehydrated jackfruit bulbs were developed using four treatment combination such as 40°, 50° and 60°Brix and one without osmosis and served as control. The mass transfer parameters, sensory attributes and chemical composition of the developed products were studied. Considering the minimal physicochemical changes, overall acceptance of sensory evaluations and lower moisture content, the treatment T3 i.e. 50°Brix sugar concentration could be selected for commercial processing of osmotic dehydrated jackfruit bulbs. It is evident from the present study that the different parts of jackfruit are nutritious, healthy and versatile and hence would be a healthy addition to one‟s diet. Underutilized parts of jackfruit especially the rags, rind and core with an abundance of dietary fibre, essential minerals and phytochemicals, particularly phenolic compounds and flavonoids with potent antioxidant capacity could be a valued option for functional food ingredients to include in various product development.